Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 2 medium yellow onions (cut in half and sliced into half moons)
  • 1 small (6 oz) fennel bulb (stalks and core removed, bulb thinly sliced)
  • 3 garlic cloves (minced)
  • Pinch red pepper flakes (or more to taste)
  • One (28-ounce) can whole tomatoes, well crushed by hand (with their juices)
  • 2 1/2 cups fish, seafood, shrimp, or chicken stock
  • 1 tablespoon store-bought or homemade tomato paste
  • 8 ounces medium shrimp (shelled and deveined, shells reserved)
  • 8 ounces Pacific cod (cut into 1-inch (25-mm) cubes)
  • 8 cups cooked quinoa (follow the package directions)
  • Kosher and freshly ground black pepper

Instruction

  • Heat a Dutch oven or large pot over medium-high heat. Drizzle in the oil and then add the onion and fennel slices. Cook, stirring often, until soften but not browned, 7 to 10 minutes. If the pan threatens to dry out, drizzle in a little extra oil or, if you're seeking to save those fat calories, do what I did and carefully add a few tablespoons of water, being mindful that it can cause the oil to spatter.
  • Add the garlic and red pepper flakes and cook, stirring a few times, for 1 minute.
  • Dump in the tomatoes and stock and then stir in the tomato paste. Bring the liquid to a boil. Reduce the heat to a gentle simmer and let it burble for 10 minutes.
  • Add the cod and shrimp, cover the pot, turn off the heat, and let the residual heat cook the fish through, about 5 to 8 minutes, maybe longer if you have ginormous shrimp or chunks of fish. Taste and season with salt, if needed, and black pepper.
  • Scoop 1 cup cooked quinoa into a shallow bowl and ladle 1 cup cod and shrimp stew on top, making sure everyone gets an appropriate share of seafood. [Editor's Note: David asked that we include mention that 1 cup stew equals 3 Weight Watcher points, and 1 cup stew plus 1 cup quinoa equals 8 Weight Watcher points.]